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Cake Batter Fudge

A light and fluffy treat that captures the nostalgic flavors of cake batter, this no-bake Cake Batter Fudge is perfectly sweetened and embellished with colorful sprinkles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 1 can (14 oz.) sweetened condensed milk Use a good-quality brand (like Eagle Brand) for the creamiest texture.
  • 1/2 cup yellow cake mix For the best flavor, go for a trusted brand like Betty Crocker or Duncan Hines.
  • 2 cups white chocolate chips I recommend using Ghirardelli or Nestlé Toll House for rich, creamy results.
  • 1/2 cup sprinkles (optional) Feel free to use themed sprinkles for special occasions, or go classic with rainbow sprinkles.

Method
 

Preparation
  1. Combine sweetened condensed milk and yellow cake mix in a large mixing bowl until well combined, creating a thick pastel batter.
  2. Fold in the white chocolate chips until nicely distributed.
  3. Microwave the mixture on high for 1 minute. Stir thoroughly and return to the microwave for an additional 30 seconds.
  4. Stir again and heat for another 30 seconds until glossy.
  5. Gently fold in the sprinkles, ensuring they remain intact.
  6. Scoop the fudge mixture into a foil-lined 8"x8" baking dish and press down gently for an even surface.
  7. Top with additional sprinkles and refrigerate for at least 2 hours or until set.
  8. Once set, remove the fudge using the foil and cut into 1" bars.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Make-ahead options available.